After searching a few local shops unsuccessfully for smoked paprika, I turned to the internet, and today I was rewarded with a package of spices! A few years back I had smoked paprika potatoes in Philly at Amada and have since been wanting to try and recreate them. My first attempt was not as good as Amada’s, but I’ll keep at it until it works. They were really delicious, but Amada has reached a divine level with this dish. I stated by cutting cylinders with a 2 inch o-ring. The ones in Amada were smaller, but that is the tiniest o-ring I have. I brushed them with a salt garlic olive oil mixture, and then put them in the oven for about 45 minutes. At the end I took them out and put it on the range for a moment to get the outside crispy before finally dusting them with smoked paprika and a sprinkling of ancho chili.

October 14th, 2009 by John (Cho-Tabetai)